Feed (me)

My approach was to randomly throw the following items in the Instant Pot and set it on the "poultry" setting, then I added a few minutes. I tested with a meat thermometer and the chicken was well above the recommended 165, so probably just the standard poultry setting will do.

Debbi adapted this from a recipe to make vegan Milky Way bars, and I chunked them up with pistachios and cranberries. We made just the date caramel from the recipe, combined it with treats, rolled into balls and then covered them in melted dark chocolate.

What better way to declare it's still summer than with frozen mango treats? To my surprise, mango lassis are relatively straightforward, and after looking up a few drink and ice cream recipes along these lines, I went for it, using my all-time favorite yogurt, Greek Gods Honey flavor.

Mix together 1/2 cup any number of brown alcohols, such as rum, brandy, bourbon, whiskey, etc. We used spiced dark rum, Pimm's and bourbon. Add a few dashes of cinnamon and the vanilla. Pour onto a platter or baking dish.

Cut each peach/nectarine in half and remove pit. Place the halves face down on the platter in the boozy mixture and let sit while the grill heats up, or while you eat dinner.

Turn the grill on high and place each peach half face down on the grill, close it and let cook for 5 minutes

Meanwhile, pour the boozy mixture from the platter into a creamer-type cup (so that you can easily pour it out)

Flip the peaches on the grill and pour a bit of the mixture into the exposed empty pit area of each peach. If you have more liquid left over, just drizzle across all the peaches. Close the grill and let cook for 5 more minutes.

Remove the peaches and serve 2 halves per person. Drizzle honey on the peaches, add a scoop of ricotta, then drizzle some more honey on everything. Sprinkle pistachios on top.

It's actually avocado-banana-greek-yogurt teff pancakes, but let's keep in simple. I adapted a recipe from here and was forced to substitute a bit due to a lack of bananas and soymilk. The result was something that seems like it shouldn't even be called a pancake, but rather some kind of extra-moist breakfasty patty.

I've made a version of this a few times, but think I've hit on a good balance of asian-fusion with a mega sauce adapted from a Pok Pok egg salad recipe and an "Asian-influenced" noodle recipe. I wasn't sure why I prepared both sauces and was getting ready to just go with the raspberry one, but Debbi said "go for it," so I combined. Shrimp whisperer.

I'm a big fan of toppings and feel that they make the meal. That's why I'm a fan of Anderson's Pea Soup. The soup is just pea soup but it's so fun to add the croutons, green onion, etc. on top. I made vegan black bean enchiladas the other night and then we had a contest to see how many toppings we could add when we had them as leftovers later in the week. I highly recommend it as a fun leftovers activity!

My hunch that these would be great as cookies came true as these babies are M-O-I-S-T and everything you are looking for in a cookie. Make them without chocolate and they are great treats for the dogs in your life.

Right around Columbus Day weekend (which I prefer to call Cranberry Weekend, when Cranberry Chip Ice Cream is in order) is usually about time to harvest the basil plants before it gets much colder up here in the Northeast. Pine nuts are expensive and we had a big bag of pistachios so with basil harvest season upon us, I figured it was worth a shot!